Jan 17 Domaine de l'Enchantoir Saumur 2011

The Domaine de l'Enchantoir "Terres Blanches" Saumur 2011 was only the second vintage from this husband and wife team, Pierre & Brigitte Van den Boom, in the southwestern reach of the Tourraine region in France's Loire Valley. This part of the world is known primarily for its Anjou blancs and rouges, but Saumur grows the same grapes on a predominantly limestone soil, where schist is the rock base in Anjou. For this beauty of a chenin blanc, that translates to provocative aromas of wet stone and generous ripe honeydew melon coupled with striking acidity that delivers a much lighter, brighter drink than anticipated.

In short, this a gem of a wine, a treasure and, for less than $20 retail, a bargain.

My friend Jason at the Carriage on Court bought this sight unseen and had asked me a few times if I'd had a chance to try it. I finally grabbed a bottle and have been thinking about the next one ever since. Last week, to promote The Vine Club Carriage and I are collaborating on, we featured this wine by the glass. It was a hit.

Chenin blanc is a versatile grape that comes in many different styles from all over the world, though it's true home is the Loire Valley, France, where sparkling, still, semi-sweet, dessert-sweet and totally dry versions are made in a number of appellations. This can make the Loire grape intimidating. How do you know what you're going to get? The l'Enchantoir "Terres Blanches" seems to encompass that enigma, as first whiffs suggest an opulent, sweet wine will follow, though that's not the case. I got a touch of sugar on the attack, when first tasting, but the acidity and mineral soil qualities quickly take the spotlight and tame any residual sugar that might potentially make the wine offensive to those who loathe sweet wine. Actually, I'd say it's a gateway wine into the sweetish world, where sugar and acid coalesce with such harmony, one forgets preconceived notions and established prejudices, for the love of humanity is too great when paired with this liquid gold.

Like I said, it's a real treat.

The Van den Booms are working toward organic certification in the vineyards and apply the same, non-interventionist philosophies in the winery, allowing native yeasts to drive fermentation and avoiding additives like enzymes and metatartaric and ascorbic acids. The esteemed Daniel Johnnes, who I worked for many years ago, imports the wine.

Pair it with creamy, stinky cheese and pâte (always a favorite meal), fresh baguette preferred, or a rich cream sauce. You could also go with Indian curry dishes with some heat.

#tbt to my visit to @stony_hill_wine in February and stopped to listen to the creek run down as I drove up.

New episode of Pig&Vine Radio with Chef Kelly Fields of Willa Jean is live! Kelly and I chat about her path to becoming a chef/partner in the John Besh Restaurant Group, how she approaches the plate, and what the ideal kitchen environment looks like. (Hint: she's created it) Read my full intro thru the bio link and listen to the episode on iTunes. @kellyfields @willajeanneworleans 📷: @gabriellegeiselmanmilone #neworleans #winepodcast #podcastlife

Truth has become a word in serious danger of losing its meaning. I don't have to go too deep into commentary on the current political situation to make my point. But it's not just a lunatic president and his minions who are abusing the language. Storysellers, marketers if you will, even we ourselves in our own private lives, are stretching the truth to sell a thing, an idea, a feeling. The wine business is not exempt from such behavior. But should wine stories be true? Read my latest essay (about a ten min read) thru the bio link and share your thoughts.

Revelatory Deliciousness, that point where a wine surpasses easy drinkability and pleasure, and ignites a flash of inspiration or self-discovery. It's personal and often private, though the experience is truly democratic, available to anyone willing to accept it. A simple syrah dominate blend from France's Luberon region recently did this for me. So much Deliciousness after a long period of illness induced palate fatigue, like a coma, everything short of finish and insipid in flavor. More thoughts and notes through my bio link. Bastide du Claux Malacare 2014 from Rosenthal, purchased @keifeandco in #neworleans #luberon #rosenthalwines #rhonevalley #sylvainmorey

That's how we do @bacchanalwine on Rosé Fest 2017. #ballin #winning #txakolina #ameztoi

Pink on pink on pink @bacchanalwine rosé fest 2017. 😊💕

So excited about this new book! I've gotten lazy over the past few years (cooking for one is so much work) and as a result, I've lost my edge on technique and pairing flavors. But this lovely tome by @ciaosamin has me curious to get back in the kitchen, and I've long been a fan of @wendymac art. #saltfatacidheat

Monday Alice. #nofilter #nofucksgiven

Gettin' caught up on this stormy Sunday. Great article about Pauline "Pauli" Murray in the April 17 issue. #heroine #badasslady #newyorkerinthewild #sunday #neworleans #catsofinstagram

Hanging out at my fave wine store @keifeandco for a few days, pushing the quality vino onto the good people of New Orleans. 😎🍷🍾

In the newest podcast episode, I chat with the clever and delightful mind behind @80harvests, @amanda_wine. She's traveling to over 40 countries to witness 80 harvests and record what makes each region so unique. We also talk about wine journalism, literature and fave childhood films. Read the blog post thru bio link or go straight to iTunes and download Pig&Vine Radio. #podcast #podcastlife #winepodcast

One of the more interesting wines I've had in a while: 14% viognier, 83% syrah, 3% pinot noir from Willamette Valley, OR. The nod to Northern Rhône comes thru nicely, and the dab of pinot adds some freshness, I suppose. Strong smokey meat syrah game= ❤️#biggiohamina #willamettevalley #Oregon wine

My herb garden is thriving and the lavender is in bloom. So nice to have space to grow things again! #marigny #neworleans #nola #herbs #herbgarden

Have you caught up on all the Pig&Vine Radio episodes? Check it out on iTunes and leave us a review, particularly if it's a nice one. Link in bio will lead you where you want to go, then follow the sound of my melodious voice to discover the secrets of musicians, artists, writers and even an ER doc, or two. #podcastlife #winepodcast #neworleans #winelife

Wine Lovers, Get Woke. "The cheapest way to grow grapes? Eliminate risk by relying on herbicides, insecticides, chemical fertilizers and mechanization to ensure, barring natural disaster or extreme climate conditions, a crop size that makes the bean counters smile and wink. Then there’s the matter of water usage, energy and labor costs, and working conditions. Given what we know today, indulging those practices to save a few dollars at the register carries a strong, ethically sour odor." New essay on the blog about why industrialized, chemically manipulated plonk isn't doing you any favors, by price or flavor. Link in bio.